In the Green Kitchen: Techniques to Learn by Heart by Alice Waters

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  • Garlic vinaigrette

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Dressings & marinades
    • Ingredients: garlic; store-cupboard ingredients
    show

  • Hearts of romaine & green goddess dressing

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Salads; Side dish
    • Ingredients: romaine lettuce; shallots; anchovies; avocados; whipping cream; parsley; tarragon; cilantro; basil; chives
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  • Cherry tomato & tofu salad

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Salads; Side dish; Asian; Vegan; Vegetarian
    • Ingredients: soy sauce; sesame oil; sherry vinegar; sesame seeds; cherry tomatoes; tofu; shiso leaves
    show

  • Salsa verde

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Sauces, general; Mexican; Vegan; Vegetarian
    • Ingredients: capers; shallots; lemons; parsley
    show

  • Gremolata

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: garlic; parsley; lemons
    • Accompaniments: Braised pork shoulder
    show

  • Pesto sauce

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: pine nuts; basil; Parmesan cheese
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  • Guacamole

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; limes; jalapeño chiles; cilantro; green onions
    show

  • Roasted tomato or tomatillo salsa

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: serrano chiles; tomatoes; onions; limes; cilantro
    show

  • Garlic mayonnaise

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Sauces, general; Vegetarian
    • Ingredients: garlic; egg yolks; olive oil
    • Accompaniments: Fish soup
    show

  • Grand aïoli

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Dips, spreads & salsas; Appetizers / starters; French
    • Ingredients: egg yolks; olive oil; carrots; cauliflower; green beans; fingerling potatoes; eggs; cherry tomatoes; squid; red bell peppers; country bread
    show

  • Irish soda bread

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Bread & rolls, savory; Irish
    • Ingredients: all-purpose flour; buttermilk
    show

  • Buttermilk biscuits

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; buttermilk; lard
    show

  • Sweet cream biscuits

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Cakes, small
    • Ingredients: all-purpose flour; whipping cream; half and half cream; butter
    show

  • No-knead bread

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Bread & rolls, savory
    • Ingredients: bread flour; active dry yeast
    show

  • Croutons

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    show

  • Breadcrumbs

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Ingredients: Pullman bread
    show

  • Poached eggs with tomato and herb bruschetta

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; tomatoes; parsley; dried oregano; country bread
    show

  • Boiled eggs

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs
    show

  • Fried eggs

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; herbs of your choice
    show

  • Scrambled eggs

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; herbs of your choice
    show

  • Chicken stock

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Stocks
    • Ingredients: whole chicken; carrots; onions; celery; leeks; black peppercorns; parsley
    show

  • Chicken noodle soup with dill

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Soups
    • Ingredients: onions; carrots; celery; parsnips; fettuccine pasta; dill; chicken stock; chicken breasts
    • Accompaniments: Croutons
    show

  • Lentil soup

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Soups; Vegetarian
    • Ingredients: carrots; celery; rosemary; green lentils; yogurt
    show

  • Leek & potato soup

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Soups; French
    • Ingredients: leeks; thyme; bay leaves; potatoes; chicken stock
    show

  • Simple tomato sauce

    from In the Green Kitchen: Techniques to Learn by Heart In the Green Kitchen by Alice Waters

    • Categories: Pasta, doughs & sauces; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; garlic; bay leaves; chile flakes
    show

Notes about this book

  • ellabee on March 15, 2015

    This is an attractive and manageable book for newish cooks, full of solid information and covering a useful, realistic range of recipes. But it could be a truly invaluable one, if only the space given to 30 full-page photos of fine famous cooks & food people and almost that many arty ingredient shots were instead devoted to photos of the techniques in action, or other illustration of the subject matter. This seems a particularly profligate waste because each of those people photos is repeated at the end of the book (on a smaller scale, but still quite clear). The result is that the book feels more like a Slow Food vanity project than one genuinely focused on educating ordinary cooks.

  • nelleke on July 15, 2011

    It is amazing how tasteful easy cooking can be. Enjoyed reading the book.

  • Julia on June 06, 2011

    This is a cookbook that is a tribute to Alice and her many good deads in that it is a compilation of some basic things contributed by chefs for the benefit of charity. While it is basic it is a valued book in my collection as Alice can do little wrong. If you are in Berkley be sure to enjoy dinner at Chez Pannise.

Notes about Recipes in this book

  • Whole-wheat spaghetti with kale

    • Jane on February 22, 2020

      I had some baby kale to use up and wanted a quick dinner. This was perfect - it took 15 minutes and was very enjoyable. I used regular spaghetti. The Pecorino on top added a lot to the flavor so I'd say the cheese finish is essential.

    • Ezair92 on August 09, 2022

      I had Swiss chard and linguine and this was a perfect week night meal

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  • ISBN 10 0307336808
  • ISBN 13 9780307336804
  • Linked ISBNs
  • Published Apr 06 2010
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Alice Waters has been a champion of the sustainable, local cooking movement for decades. To Alice, good food is a right, not a privilege. In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends. She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.

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